Soya meal for feed



Patented- Oct. 11, 1938 UNITED STATES P ATENT OFFICE No Drawing. Application November 2, 1987, Serial No. 172,379

Chisinau-19H) This invention pertains to improvements in soya meal for feeding animals.

Boya meal is used extensively as feed for stock, such as cattle, hogs, etc. This meal is a-product resulting from removal of oil from the soy bean, so-called. The oil may have been removed by an hydraulic press, or by an expeller, or by extraction with solvents: nevertheless the residual meal has exhibited some undesirable eifects when fed to stock. The meal has resulted in gas formation in the intestinal tract, and in faulty digestion and assimilation, and also in excessive hydration or looseness in the intestines of animals.

An object of this invention is to treat cominuted soya in general, and preferably to treat soya meal, so as to avoid flatulence in animals ingesting this feed. A further object is to improve the digestibility of soya meal and the assimilation of food values and generally to improve the 90 utilization of food in the alimentary tract of cattie, hogs and the like. These and other objects will appear from the statement of principles of this invention set forth in the following illustrative description and further defined in the g5 appended claims.

' According to this invention important benefits result from incorporating with soya feed for animals certain strains of bacteria. In particular, certain effective strains of bacteria for this purso pose are developed by growth during fermentatlon of soy beans with cereal grains and salt. Such preferred strains are of the following: 8. mesentericus, B. subtilis, and B. impetus.

Illustrative of preferred practice, though this 35 invention may be practiced otherwise, use is made of the residue left from the production of soy sauce, so-called. Soy sauce is manufactured by fermenting a mixture of boiling soy beans, barley or wheat, sodium chloride and water. Such pro- 40 duction of soy sauce is known of itself and is described in U. S. Department of Asrlculture Bulletin 1152 (1923) The soy sauce fermentation lasts many months, during which are developed specificstrainsofbacteriausefulinthepresent as invention, bacteria of the group: B. mcsentericus, B. subtilis and B. mam. After fermentation the liquid-is separated, leaving a semi-solid mass calledmoromi". Thisisacultureofthesede' bacterial strains which I have discovered like.

l'br best eifectuating the of this inventiomthissoysauceresidueisdriedatlowtemup to about 40' 0., preferably :under :lsfinelygroundandismixeddry with soya oil meal. Under these conditions the specificbacterismsintaintheir potential dlaello tive powenbutarecompatiblewiththesoyameal under atmospheric or storage conditions. The proportion of moromi added tosoya meal need not be large, about one tenth of one percent, though greater amounts to several percent may be used.

when this complex composition is fed to cattle, 5 hogs and the like, it encounters in the intestinal tract of the animals a condition of hydrogen ion concentration of about pH 7.4. Under such hydrogen ion concentration and at animal temperatures, this composition gradually is converted into proteoses, peptones and aminoacids. Further, absorption is facilitated of peptides and arninoacids from the intestines, which is to say that digestive efficiency or utilization of food values is considerably enhanced.

While the benefits of this invention are not limited by theoretical explanation, it appears that heretofore, when soya meal has been ingested by animals without the benefit of bacteria here set forth, the soya meal has decomposed into putrefactive products rather than into beneficial food.

- For example, proteindecomposition has develwith the patent statutes it will now be a p rent o to those skilled in this art that the principles of this invention may be embodied in other forms than those specifically setforth, within the scope of the appended claims.

What is claimed is: a5

1. An improved feed composition for animals, comprising soya meal containing at least one of the bacterial strains from the group consisting of B.meeentericus,.n..subfllisand B. vulgatus.

2. An improved feed composition for animals, 40

3. A process ofpreparinganlmal feed comprising, fermenting soybeansand-cereal grain and admixing ruidual solidswith'soya meal.

4. A-process of preparing animal feed comprising. fermentingsoybeansand cereal'grain, drying residual solidsat temperatures up to about 40 0., and mixingzthisidryresidue'wlth soya meal.

5. A process of preparinganimal feed comprising. developing at least-one of'the group consist- 7 ABM A. HORVA'I'H. N 

